Sweet Potato and Pumpkin Purée

This lovely purée goes well with roasts but could also be served with a salad for a light, vegetarian lunch.

Sunny Sun Oven Sweet Potato Purée

Ingredients

1 tablespoon olive oil

1 onion, chopped

1 stalk celery, chopped

2 medium sweet potatoes (about 1 pound total) peeled and chopped

1 can (15 ounces) pumpkin

1 1/2 cups chicken or vegetable broth

1/8 teaspoon ground cinnamon

1/8 teaspoon curry powder

1/8 teaspoon ground pepper

3/4 cup sour cream, divided

1/4 cup flat leaf parsley, chopped

Preparation

Set Sun Oven out to preheat.

Heat the oil in a large pot over medium heat. Add the onion and celery and cook until just softened, about 5 minutes. Add the sweet potatoes, pumpkin, broth, cinnamon, curry powder, and pepper. Season to taste with salt.

Cover and transfer to Sun Oven. Cook until the sweet potatoes are very tender, 45 minutes to 1 1/2 hours. Let cool slightly. Using an immersion blender, food processor, or stand blender puree the mixture until smooth, working in batches if necessary and adding additional hot broth as needed. Stir in 1/4 cup of the sour cream and adjust for salt.

Serve with a dollop of the remaining sour cream and a sprinkling of the parsley over each serving.

Makes 4 servings.

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